Oven-Baked Catfish

    25 minutes

    Serve these oven-baked catfish fillets with salad and oven-baked chips. You can add more or less Tabasco to taste.

    56 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 700g catfish fillets, cut into serving pieces
    • 1 cup polenta
    • 2 teaspoons Cajun seasoning
    • 1 teaspoon paprika
    • 1 teaspoon white sugar
    • 1/2 teaspoon ground black pepper
    • 2 eggs, lightly beaten
    • 1 tablespoon Tabasco sauce

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat an oven to 220 degrees C. Grease a 20x30cm glass baking dish with the oil, and set aside.
    2. Rinse the catfish fillets and pat dry. In a shallow bowl, combine the polenta, Cajun seasoning, paprika, sugar and black pepper. Combine the eggs and Tabasco or water in a another bowl. Dip the fillets in the egg mixture, dredge in the polenta mixture, and arrange in the baking pan.
    3. Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate and serve immediately with additional Tabasco sauce.

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    Reviews in English (50)


    The three tablespoons of oil is critical. I used less when I first prepared this dish and did not get the desired crispiness. I tried again with the recommended amount of oil and it made a huge difference. Will make again.  -  25 Aug 2010  (Review from Allrecipes USA and Canada)


    This was a simple and easy recipe to follow. I had all the ingredients on hand and it was a healthy alternative to fried catfish. It was tasty and not overpowering.  -  04 Oct 2009  (Review from Allrecipes USA and Canada)


    I loved this dish! I have always found fried fish to be a favorite of mine. This was a great healthy alternative. I used fresh redfish fillets my husband caught instead of catfish. The only other change was to reduce the amount of hotsauce to 1 tsp. I have a four yr old who is not good with spicy foods. The breading was crunchy and tasty. This will deffinitely be made again in our house!! Thank you Carina!  -  10 Nov 2009  (Review from Allrecipes USA and Canada)